Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips1/2 teaspoon salt1/4 teaspoon pepper6 teaspoons olive oil, divided 1/2 pound sliced fresh mushrooms1 small onion, halved and sliced2 garlic cloves, minced1 pound fresh asparagus, trimmed and cut into 1-inch pieces1/2 cup sherry or chicken stock2 tablespoons cold butter, cubed
Preparation
Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half the chicken; cook and stir 3-4 minutes or until no longer pink. Remove from pan. Repeat with 1 teaspoon oil and remaining chicken.
In same pan, heat 2 teaspoons oil. Add mushrooms and onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add to chicken.
Heat remaining oil in pan. Add asparagus; cook 2-3 minutes or until crisp-tender. Add to chicken and mushrooms.
Add sherry to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced to 2 tablespoons. Return chicken and vegetables to pan; heat through. Remove from heat; stir in butter, 1 tablespoon at a time.
